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We’ve blogged this method of cooking tofu before, and it’s so ridiculously easy and makes such a great result that I hardly cook it any other way now!

There’s no need to press the tofu with this method, it’s simply sliced, and baked in a little oil in a hot oven for quite a while – about 45 minutes. The result is a crispy and chewy tofu which is wonderful in sandwiches.

And this past weekend I wanted a kebab! We’d picked up some B-Free pitta breads which happily are vegan and gluten free (but you could of course make our great recipe!).

The tofu is cooked in a marinade of fresh mint, cumin seeds and dried ramsons (or fresh garlic) and stuffed into a pitta with a creamy salad of cabbage and carrot, and some fresh tomatoes. And pickled chillies, yay!

The dressing for the salad is basically the same as the one for our creamy tahini roast cauliflower. It’s so good it’s become an absolute favourite! But a simple oil and vinegar dressing would be great too.

Slice the tofu into 0.5 cm slices. Gently toss it together with the oil, mint, dried ramson, cumin seeds and salt in a bowl. If you’re not ready to cook it straight away it’s fine left to marinate for a few hours.

Arrange the tofu in a roasting tray so it isn’t overlapping. Bake for 30 minutes, and then flip the tofu over. By this point it should have reduced quite a lot in size and be golden on the underside. Bake for a further 15 minutes until it’s crispy and chewy.

While the tofu is cooking make the salad.Mix together the soy yoghurt, tahini, salt and lime juice and toss with the shredded vegetables.

Serve the delicious tofu stuffed into pittas with the salad, tomatoes and pickled chillies.

I had some cooked millet left over from burger making earlier, and really fancied using it in a salad for my lunch. A quick recce showed I had red cabbage, a carrot, and a very ripe avocado .. I can certainly do something with that!

so pretty, and rather yummy too

I’ve used the vegetable peeler to get long thin strips of the carrot, but grating it would work just as well.

When dressing the vegetables do remember to keep a teaspoon of the dressing in reserve to drizzle artfully over the avocado!

Serves 2.

Ingredients

For the salad:

150g cooked millet

1 medium carrot (mine weighed 130g)

75g red cabbage, shredded. (This was about a quarter of a small cabbage)

1 ripe avocado

For the dressing:

2tbsp extra virgin olive oil

2tbsp apple cider vinegar

Juice of half a lime (about 2tbsp)

Half a tsp dried tarragon (optional)

Salt and pepper to taste

Mix all the ingredients for the dressing together.

the dressing

Peel the carrot then use the vegetable peeler to slice it into long strips

Toss the carrot and cabbage together in a bowl with all but a teaspoon of the dressing and leave to sit for 10 minutes to macerate slightly.

Add the millet to the veg and mix through.

Arrange daintily on a plate and top with half a sliced avocado per portion, finish with the last drizzle of dressing.
By A